Rosemary Skillet Focaccia. - HARVEST & NOURISH

Ingredients: 2 cups flour 1 cup water, room temperature 2 + 1 tablespoons extra virgin olive oil plus more for coating 1 + 1 teaspoons rosemary leaves 1 teaspoon active dry yeast 1 teaspoon thyme leaves ½ teaspoon sea salt Flaky salt to finish

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preparation

Step 2

Add yeast to water and let sit for 10-15 minutes.

Step 3

In a large mixing bowl combine flour, salt, thyme and 1 teaspoon chopped rosemary and stir together.

Step 4

Add water, yeast and 2 tablespoons olive oil to dry and hand mix until a ball of dough is formed. Place dough into a well-oiled mixing bowl and turn to coat on all sides. Cover and let rise somewhere warm for at least an hour until it’s doubled in size.

Step 5

Brush a 10” cast iron skillet with olive oil and punch down the dough. Transfer dough to pan and with oiled hands, gently stretch the dough across the bottom of the skillet so that it’s evenly distributed. You can bake it right away but I like to cover it and let sit for a second rise for 40-45 minutes until it’s nicely puffed up.

Step 6

Once you’re ready to bake preheat oven to 425º. Remove cover from skillet and use your fingers to create dimples across the surface of the dough. Drizzle the remaining tablespoon of oil across the top allowing some of it to pool. Sprinkle with remaining rosemary and flaky salt.

Step 7

Place skillet in oven and bake for 30 minutes until golden. Let cool for 15-20 minutes, slice and serve.